I'm in an country where I can't get my hands on Old El Paso
Salsa. I depend on this stuff to some extent, as I use it
in combination with greek yoghurt for my afternoon dip with
corn chips and, of course, with beer.

I've searched the obvious "top secret" sites but no Old El Paso Salsa,
although some had the enchilada sauce.

Anyone know how to replicate this?

Thanks
Hoges in WA
(for those with way-better record keeping systems than I have,
yes I did ask this same question about 7 years ago but I didn't
get an answer then)

injipoint wrote:
> I'm in an country where I can't get my hands on Old El Paso
> Salsa. I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.
>
> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
> although some had the enchilada sauce.
>
> Anyone know how to replicate this?
>
> Thanks
> Hoges in WA
> (for those with way-better record keeping systems than I have,
> yes I did ask this same question about 7 years ago but I didn't
> get an answer then)


Try this. It's probably not the same as Old El Paso, but it's the same
style and it's very good:

*Chile Salsa*
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper

Roast and peel peppers if they have tough skins, [not necessary with
jalapeños nor serranos] remove seeds and stems, chop. Scald and peel
tomatoes; chop. Combine all ingredients in large saucepan. Bring to a
boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch
headspace. Adjust lids and process in boiling water bath for 15 minutes.

Notes:

* I like to use 1/2 cup of vinegar and 1/2 cup of bottled lemon
juice; I've tried just vinegar and I've tried just lemon juice,
and the mixture tastes better.
* I usually use all green jalapeños and just chop them up seeds and all
* If tomatoes are not in season, you can substitute canned peeled
tomatoes (reduce the salt.)
* If the fresh tomatoes are too juicy, add a small (8 oz) can of
tomato sauce

--
Bob

On Tue, 14 Aug 2012 18:32:38 +0100, injipoint >
wrote:

>I'm in an country where I can't get my hands on Old El Paso
>Salsa. I depend on this stuff to some extent, as I use it
>in combination with greek yoghurt for my afternoon dip with
>corn chips and, of course, with beer.

Not a copy-cat recipe, but I just finished chopping 5 lbs of tomatoes
and mixing this up- It is never as good once canned- but lasts a week
in the fridge.

Salsa
3 medium tomatoes [chopped-- about 1 lb]
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbls lemon juice
1 tbl wine vinegar

2 tbls chopped parsley
1 tbls chopped basil
2 clove garlic, chopped fine
1/2 cup tomato sauce
1 tbl tomato paste
1/8 tsp pepper
1/2 tsp salt
1 tbl olive oil
dash of Tabasco
[or for hot, add a Jalapeno or Thai pepper]

Bring to a boil to blend flavors- can or cool.
xxxxx

I never do it the same way twice- and add a bit of this or that-- This
year some burgundy found its way in. Last time it was celery.

It's all good.

Jim

But the bottled salsa is cooked as part of the process, and the
tomatoes break down in the heating from the bottling and pasteurizing
process. It's not anything like homemade salsa. However, if you take
any good homemade salsa recipe, and add some tomato puree or crushed
tomatoes to it, you might have to simmer it a little to break down the
tomatoes, but that is as close an approximation as you'll probably get.

On 2012-08-14, heyjoe > wrote:

> Haven't gotta clue, but I remember the evaluation of salsa done by
> Consumer Reports years ago. In their opinion, nothing you could buy
> measured up to their homemade salsa. Been using their recipe ever
> since. A copy of it can be found at
><http://www.melborponsti.com/printer/print-0118058.html>.

This is jes another salsa cruda, a few-more-ingredient pico de gallo.
All the salsas like OEP are cooked salsa, which is another class
entirely. A good salsa verde, made with cooked tamotillos, is an
awesome salsa. I've never seen a fresh salsa made with tomatillos. I
might try it, one day, but have yet to see one in any Mexican
taqueria, ever.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

"injipoint" > wrote in message
...
> I'm in an country where I can't get my hands on Old El Paso
> Salsa. I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.
>
> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
> although some had the enchilada sauce.
>
> Anyone know how to replicate this?
>
> Thanks
> Hoges in WA
> (for those with way-better record keeping systems than I have,
> yes I did ask this same question about 7 years ago but I didn't
> get an answer then)

I am unfamiliar with that salsa. I've probably had it before. Just can't
remember anything particularly special about it. But I did find this recipe
that is supposed to be like jarred salsa.

http://awesomeveganrad.wordpress.com...getable-salsa/

"injipoint" > wrote in message
...
> I'm in an country where I can't get my hands on Old El Paso
> Salsa. I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.

Ask some nice person to mail you a case of it!

On 8/14/2012 5:07 PM, heyjoe wrote:
> On Tue, 14 Aug 2012 18:32:38 +0100, injipoint wrote:
>
>> I'm in an country where I can't get my hands on Old El Paso
>> Salsa. I depend on this stuff to some extent, as I use it
>> in combination with greek yoghurt for my afternoon dip with
>> corn chips and, of course, with beer.
>>
>> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
>> although some had the enchilada sauce.
>>
>> Anyone know how to replicate this?
>>
>> Thanks
>> Hoges in WA
>> (for those with way-better record keeping systems than I have,
>> yes I did ask this same question about 7 years ago but I didn't
>> get an answer then)
>
> Haven't gotta clue, but I remember the evaluation of salsa done by
> Consumer Reports years ago. In their opinion, nothing you could buy
> measured up to their homemade salsa. Been using their recipe ever
> since. A copy of it can be found at
> <http://www.melborponsti.com/printer/print-0118058.html>.
>
>

For sure, a fresh salsa always beats a cooked one. I never got the idea
of taking good ingredients and trying to make an industrial version of
something.

On 15/08/2012 10:32 AM, George wrote:

>
> For sure, a fresh salsa always beats a cooked one. I never got the idea
> of taking good ingredients and trying to make an industrial version of
> something.


That is why I make my own fruit jams. It is hot work at a time of year
when it is already hot enough, but the results are worth it. My son
asked me to show him how to make strawberry jam this summer. We went
around the corner to get the fresh berries and an hour later we had 8
bottles of jam. It costs about as much to make a batch as it does for
one jar of decent commercial jam.

On Aug 14, 10:32*am, injipoint > wrote:
> I'm in an country where I can't get my hands on Old El Paso
> Salsa. *I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.
>
> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
> although some had the enchilada sauce.
>
> Anyone know how to replicate this?
>
> Thanks
> Hoges in WA
> (for those with way-better record keeping systems than I have,
> yes I did ask this same question about 7 years ago but I didn't
> get an answer then)

Here's the ingrediants:
INGREDIENTS: Tomato (50%), onion (21%), red & green capsicum (17%),
water, salt, sugar, modified corn starch (1422), vinegar, mineral salt
(509), chili powder, food acid (330), garlic.

On Aug 14, 10:32*am, injipoint > wrote:
> I'm in an country where I can't get my hands on Old El Paso
> Salsa. *I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.
>
> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
> although some had the enchilada sauce.
>
> Anyone know how to replicate this?
>
> Thanks
> Hoges in WA
> (for those with way-better record keeping systems than I have,
> yes I did ask this same question about 7 years ago but I didn't
> get an answer then)

and just what country are you in?

On 15/08/2012 7:18 PM, Chemo wrote:
> On Aug 14, 10:32 am, injipoint > wrote:
>> I'm in an country where I can't get my hands on Old El Paso
>> Salsa. I depend on this stuff to some extent, as I use it
>> in combination with greek yoghurt for my afternoon dip with
>> corn chips and, of course, with beer.
>>
>> I've searched the obvious "top secret" sites but no Old El Paso Salsa,
>> although some had the enchilada sauce.
>>
>> Anyone know how to replicate this?
>>
>> Thanks
>> Hoges in WA
>> (for those with way-better record keeping systems than I have,
>> yes I did ask this same question about 7 years ago but I didn't
>> get an answer then)
>
> and just what country are you in?
>
Currently in Portugal in the south, in Lagos.
About to head to Gibraltar on the weekend.

On 8/15/2012 10:16 AM, Dave Smith wrote:

> That is why I make my own fruit jams. It is hot work at a time of year
> when it is already hot enough, but the results are worth it. My son
> asked me to show him how to make strawberry jam this summer. We went
> around the corner to get the fresh berries and an hour later we had 8
> bottles of jam. It costs about as much to make a batch as it does for
> one jar of decent commercial jam.

Homemade strawberry preservers look so much brighter in color than store
bought, and you can adjust the sweetness to suit yourself. If anybody
has not tried it, at least make enough to last you a couple of months,
so you do not have to can it.

Becca

That salsa recipient was life changing I just made tortillas using the salsa and thay are amazing !!!